Cheese

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  • Scientists Uncover a Surprising World of Microbes in Cheese Rind

    cheese - Yahoo News Search Results
    31 Jul 2014 | 4:01 am
    The rind of good cheese is a thriving microbial community. A single gram—a tiny crumb—contains 10 billion microbial cells, a mix of bacteria and fungi that contribute delicious and sometimes funky flavors. But even though humans have been making cheese for thousands of years, we know very little about what all those bugs are and […]
  • Sheep cheese makers raise the bar

    cheese - Yahoo News Search Results
    30 Jul 2014 | 5:14 pm
    When he started out as a sheep and beef farm manager decades ago, Miles King could never have imagined becoming a cheese maker.
  • Dales cheese expert takes national honour

    cheese - Yahoo News Search Results
    30 Jul 2014 | 7:08 am
    A CHEESE expert who has worked in the industry for more than 30 years has been honoured with a national award.
  • Scientists Uncover a Surprising World of Microbes in Cheese Rind

    CHEESE - Bing News
    31 Jul 2014 | 12:28 am
    The rind of Robiolo, an Italian cheese, is home to fuzzy mold and colonies of Proteobacteria (the circular blobs on the right). Benjamin Wolfe The rind of good cheese is a thriving microbial community. A single gram—a tiny crumb—of cheese rind contains ...
  • Grilled Figs With Pomegranate Molasses

    NYT > Cheese
    10 Jul 2014 | 9:00 pm
    Serve these figs warm as an appetizer with goat cheese, or as a dessert with ricotta or yogurt.
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    cheese - Yahoo News Search Results

  • Scientists Uncover a Surprising World of Microbes in Cheese Rind

    31 Jul 2014 | 4:01 am
    The rind of good cheese is a thriving microbial community. A single gram—a tiny crumb—contains 10 billion microbial cells, a mix of bacteria and fungi that contribute delicious and sometimes funky flavors. But even though humans have been making cheese for thousands of years, we know very little about what all those bugs are and […]
  • Sheep cheese makers raise the bar

    30 Jul 2014 | 5:14 pm
    When he started out as a sheep and beef farm manager decades ago, Miles King could never have imagined becoming a cheese maker.
  • Biohackers are developing a vegan cheese

    30 Jul 2014 | 2:13 pm
    Many people say they can’t go vegan because of their addiction to dairy. But that excuse could soon be past its sell-by date if a team of biohackers in California succeeds in scaling up production of a cheese that contains no animal by-products. They call it Real Vegan Cheese. Their aim is to offer a sustainable food alternative with the same nutritional value – and taste – as non-vegan cheese ...
  • Slice, cover, and repeat with the Boska cheese board

    30 Jul 2014 | 10:31 am
    The Boska Petit Paris Cheese Board features an integrated wire cutter. The cheese serving platter also comes with a lid.
  • Dales cheese expert takes national honour

    30 Jul 2014 | 7:08 am
    A CHEESE expert who has worked in the industry for more than 30 years has been honoured with a national award.
 
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    CHEESE - Bing News

  • Scientists Uncover a Surprising World of Microbes in Cheese Rind

    31 Jul 2014 | 12:28 am
    The rind of Robiolo, an Italian cheese, is home to fuzzy mold and colonies of Proteobacteria (the circular blobs on the right). Benjamin Wolfe The rind of good cheese is a thriving microbial community. A single gram—a tiny crumb—of cheese rind contains ...
  • USA Cheese Market Trends and 2017 Forecasts New Study Now Available at MarketReportsOnline.com

    31 Jul 2014 | 12:04 am
    (PR Web Via Acquire Media NewsEdge) Dallas, Texas (PRWEB) July 31, 2014 "Cheese Market in the United States to 2017" provides detailed data on market dynamics in United States Cheese category, providing marketers with the essential tools to understand both ...
  • Say cheese at this convention

    30 Jul 2014 | 12:21 pm
    This week at the Sacramento Convention Center, it’s all about the cheese. Cheesemakers, sellers and lovers from throughout the nation convened in Sacramento on Wednesday for the 31st annual American Cheese Society conference and competition. Representing ...
  • Should mac 'n' cheese, waffles and s’mores be on pizza?

    30 Jul 2014 | 8:17 am
    When it comes to pizza, at most places you’d expect choices to be pepperoni, sausage or cheese; deep dish or thin crust. But if you want your favorite entrée served to you on a pizza pie, there’s a place in Chicago for you. At Dimo’s restaurant ...
  • GNOME's Cheese App Gets Numerous Fixes and Improvements

    30 Jul 2014 | 1:36 am
    Cheese, a Photobooth-inspired GNOME application for taking pictures and videos from a webcam that also includes graphical effects based on the gstreamer backend, is now at version 3.13.4. Cheese can be used to take photos and videos, and it's based on ...
 
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    Cheese Underground

  • The Quest to Become a Certified Cheese Professional

    Jeanne Carpenter
    28 Jul 2014 | 10:12 am
    Many thanks to Cheesemaker Cesar Luis for taking this photo of me when I first started working at Metcalfe's Market-Hilldale.Eighteen months after making the decision to try and become an American Cheese Society Certified Cheese Professional, I am on my way to Sacramento, California to take the official exam with 250 other cheesy pro hopefuls.As many of you know, deciding to sit for the test has dramatically changed the course of my cheese geek career. In January 2013, I was rolling full steam ahead with my own public relations company when I persuaded the nice folks at Metcalfe’s Market in…
  • The Next Frontier for Cheese: Raw Milk Microflora

    Jeanne Carpenter
    27 Jul 2014 | 6:25 am
    When I grow up, I want to be Bronwen Percival. Seriously. And not just because she's the buyer for Neal's Yard Dairy, but because she continually has her finger on the pulse of what will make artisan cheesemaking better. Her latest feat includes launching a Kickstarter project that aims to translate a new textbook about raw milk microbiology into English.Every two years, Bronwen organizes a spectacular conference in Somerset County, England, called the Science of Artisan Cheese. (This year the conference is on August 19-20 - more info here). At that conference two years ago, Dr. Christine…
  • Small Cheesemaking Operations Lead Growth in U.S. Cheese Industry

    Jeanne Carpenter
    15 Jul 2014 | 3:51 pm
    Specialty Food News today reports that while the overall U.S. cheesemaking industry is on the rise, interestingly enough, the number of small cheesemaking establishments is far outpacing the growth of larger operations in America. According to the Census Bureau's 2012 Economic Census, between 2007 and 2012, the total number of cheesemaking establishments in the U.S. rose by 13 percent to 542, while growth in small establishments, (defined as employing up to 19 people), rose more than double that rate, by 28 percent, to 250.The report reveals that in 2012, small cheesemaking facilities…
  • Got Cheese History? 100 Cheese Factories Now Documented

    Jeanne Carpenter
    26 Jun 2014 | 8:54 am
    Newcomer cheesemaker Anna Landmark shares cheese with veterancheesemaker Willi Lehner, whose father emigrated from Switzerland and managed Rysers Cheese Factory in Mt. Horeb for 21 years. More than 100 cheese factories in southwestern Dane County are now mapped and remembered with extensive information and photos online, thanks to the Mount Horeb Area Historical Society.The Society unveiled the new cheese factory website on Sunday in downtown Mt. Horeb on the site of the former Henze cheese warehouse, now Zalucha Studios. Next door is the former Rysers Cheese Factory, today home to the Grumpy…
  • FDA Further "Clarifies" Stance on Aging Cheese on Wooden Boards

    Jeanne Carpenter
    10 Jun 2014 | 4:59 pm
    After dozens of U.S. major news outlets did an outstanding job of reporting news on the FDA clarifying its position on the use of wooden boards when it comes to aging cheese, the agency today further clarified its earlier clarification. Here is the FDA Statement:"The FDA does not have a new policy banning the use of wooden shelves in cheese-making, nor is there any FSMA requirement in effect that addresses this issue. Moreover, the FDA has not taken any enforcement action based solely on the use of wooden shelves.In the interest of public health, the FDA's current regulations state that…
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    WordPress Tag: Cheese

  • Broccoli with Mushrooms and Cooking Cream

    nadyanik
    30 Jul 2014 | 9:05 am
    Hello there, Here is a new recipe which is so easy that everybody can do it and of course,it is really yummy. Enjoy! What you will need: Mushrooms (champignons) – as much as you want,I used 6. Broccoli – 400gr. Cooking cream – 200gr. Cheese for the top. Butter – 20-30 gr. Salt and black pepper. If you use fresh broccoli,then you will have to boil them first for 5 minutes,if they are frozen,then you will have to put them in the microwave so the ice can melt. Put some butter in the pan,wait for it to melt and after that add the mushrooms.Put some salt.Take them out when…
  • Day 7

    @CarlaSteenkamp
    30 Jul 2014 | 8:59 am
    Dear lover, Today I had one of those days were I got so upset about my relationship/s of the past. How many failed attempts do I have to endure before I can get to you? I thought about how much money I have spent on people. It is insane. Gifts is my love language. I don’t only like to give, but I like to receive too. I don’t want glamorous expensive items; I am more than happy with a small post-it note on my laptop, a packet of sweeties or edelweiss picked on mount Everest. (Just kidding bout the last one.) I know gift giving is not a natural thing to most men – you guys usually…
  • Recipe: The Best Chicken Parmesan Ever

    Domestocrat
    30 Jul 2014 | 8:45 am
    I grew up on chicken parmesan (chicky chicky parm parm, as Tom Haverford would call it) and John did too, so we’re big fans and we make it at home a lot. Usually this just means tossing some chicken in the oven, baking it, and then loading on the cheese and sauce. Good enough, but not bonkers amazing. A few nights ago we were watching America’s Test Kitchen (like we do every night) and this recipe for the best chicken parm was on (video here). John immediately asked if I could make this for his birthday and I obliged (because I love my hubs and because this recipe looked insanely…
  • Baked Spinach Cheese and Corn - An entry for the IFBM and Freedom Tree Baking Contest

    sweetinsomniac
    30 Jul 2014 | 8:35 am
    So I am getting greedy! Well why shouldn’t I, when my greed just makes me bake and blog more and improves my chances of winning some stunning bakeware by Freedom Tree. Take a look and tell me you’d do the same, even if your cupboards are overflowing and you had resolved not to buy anymore kitchen or bakeware. Now “buy” was the operative word in that resolve, so there, I am not buying, I am only trying to win stuff, while having fun and using some of that fresh corn the husband magnanimously dumped on me. When I saw this post by the Tadka Girls on their FB page, it called out to…
  • pressed italian sandwich with pesto sauce

    snouting
    30 Jul 2014 | 8:27 am
    Serves: 4 Cooking Time: 1 hour + chilling overnight Ingredients: 150g aubergine, sliced lengthways 150g courgettes, sliced lengthways 120ml extra-virgin olive oil 4 large paninis 1 garlic clove, halved 4 tbsp tapenade 30g fresh basil leaves 150g sun-dried tomatoes in oil, drained (see post on slow-roast tomatoes) 4 tbsp fresh pesto 250g buffalo mozzarella, drained and sliced 100g pitted black olives, halved 25g rocket 1 tbsp balsamic vinegar 25g spinach leaves Directions:  Preheat the grill to high. Lay aubergine and courgette slices on baking trays, drizzle with 2 tbsp olive oil and grill…
 
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    lucy's Whey

  • Lucy’s Whey is Hiring: Cheesemongers and Servers

    Amy Thompson
    25 Jul 2014 | 9:41 am
    Join our team! Both our Chelsea Market and Upper East Side locations are hiring. Available position include: Cheesemonger Server Cheesemonger: Artisan cheese retailer Lucy’s Whey seeks CHEESEMONGERS for both locations! If you fantasize about eating cheese all day (we do!), join us as a cheesemonger at either our Chelsea Market or Carnegie Hill (Upper East Side) location! Our Chelsea Market shop is located in one of the most bustling food neighborhoods in the city! Our Chelsea cheese case emphasizes farmstead, American cheeses, but is expanding to include some European standouts. Our…
  • Featured Cheese: Flory’s Truckle

    Amy Thompson
    10 Jul 2014 | 12:45 pm
    Flory’s Truckle | Milton Creamery | Milton, IA Here at Lucy’s Whey, we love a cheese with a good story. Flory’s Truckle is the result of a collaboration between Milton Creamery (of Prairie Breeze Cheddar fame) and the Flory family of Jamesport, Missouri. The Florys make the cheddar and bandage it in cloth, aging it for at least 60 days before sending it along to Milton Creamery for another year or so of aging in their caves. Each truckle – that’s cheese speak for a cylinder shaped wheel – arrives at Lucy’s Whey festively adorned with a plaid bow. Our…
  • Lieb Cellars Pop Up

    Amy Thompson
    10 Jul 2014 | 9:02 am
    Dear friends, As many of you know, Lucy’s Whey got its start as a small shop in East Hampton. We closed our doors there last fall just as we opened in Manhattan’s Upper East Side, but I miss that store, and many of you have told me that you do too. So, I am excited to let you know that this Friday, July 11th, I will be back in East Hampton with some of our favorite cheeses for a one-day pop up shop at the Lieb Cellars East Hampton Tasting Room. Visit me this Friday to pick up some of your favorite Lucy’s Whey cheeses, and while you’re there sample Lieb’s gorgeous…
  • This 4th of July: Celebrate American Cheese

    Amy Thompson
    2 Jul 2014 | 9:02 am
    CELEBRATE AMERICAN FARMSTEAD CHEESE There’s no better way to show your patriotic side than by supporting our country’s small farmers and producers! These American originals really wow-ed us this year: Madeleine, a local goat’s milk cheese from Sprout Creek Farm, is delicate and full flavored. Grassy and herbacious, these pecorino-like spring wheels are downright ethereal. Available at both shops. Also hailing from New York state, Ledyard is a soft-ripened sheep’s milk cheese that has been wrapped in locally harvested, beer-soaked grape leaves. Its cakey-fudgy interior…
  • Dinner with Lucy: Watermelon, Feta, and Balsamic Salad

    Amy Thompson
    20 Jun 2014 | 9:21 am
    This salad couldn’t be more simple! And the best part? You don’t have to go near the stove. Watermelon, feta, and balsamic are a summer trifecta. Lucy updates this classic pairing with pickled watermelon rinds and chili salt! All products listed in bold are available at our Carnegie Hill shop. Watermelon, Feta, and Balsamic Salad, with a twist 3 cups cubed watermelon 2-4 oz. packages Lively Run Feta, crumbled Drizzle of La Masia Rioja Balsamic Vinegar and Portuguese Olive Oil 1 teaspoon Maldon sea salt 1/4 teaspoon chili powder Pickled watermelon rinds, if you’re feeling…
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